- 1 package butter shortbread biscuits
- 125 g walnuts
- 1 tsp cinnamon
- 125 g Butter
- 500 g Philly Cream Cheese
- 2 packages sour cream, 2 x 375ml containers
- 3 eggs
- 2 tsp vanilla
- 250 g sugar
- Strawberries (1 punnet), halved
- 125 g macadamia nuts, chopped and toasted
1h 10minPreparation 20minBaking/Cooking
8Recipe is created for
Pre-heat oven at 180 degrees C
Pulse biscuits in the TM bowl for 10 secs/speed6
add walnuts and pulse for a further 5 secs/speed 6
add softened butter and mix for 30 secs/speed 5. Mix should be smooth and moist. If not, pulse for a few more seconds.
grease a springform pan and line base with baking paper cut to fit. Press base mix into bottom of the pan and pat down with fingers. Place in the fridge for a few minutes to set.
Place creamed cheese, sugar and sour cream in TM bowl and mix on Speed 5. While running, add vanilla and eggs one at a time. Mix 1 min/speed 3.
pour cheese mix into the springform pan and bake for 40 - 50 mins. Cake will rise and brown slightly on top. Allow cake to cool completely in the pan to avoid cracking.
Accessories you need
Try fresh whipped cream, blueberries, bananas or your favourite fruit as a topping!
Store cheesecake in the fridge, it becomes more 'cakey' over a few days.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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